This quick and easy Lemon Spaghetti has a tasty, herby light taste that's perfect for Spring dinners!
Servings 4 servings
- 1 lb spaghetti
- 2 tablespoons salted butter
- 3 cloves garlic minced
- 12 oz evaporated milk 1 can
- zest of 1 lemon
- 8 large basil leaves
- salt & pepper to taste
- 1/2 cup grated parmesan cheese
Bring large pot of salted water to boil. Cook spaghetti to al dente and drain completely. Replace pot to medium heat.
Melt butter and cook garlic 1 minute until fragrant. Stir in evaporated milk, lemon, salt and pepper. Cook another 2 minutes, simmering gently.
Reduce heat to low and toss with spaghetti, basil and cheese. Continue tossing until sauce starts sticking to pasta and becoming thicker, about 5 minutes. Taste, adjust salt and pepper and serve immediately.
Calories: 643kcal | Carbohydrates: 94g | Protein: 26g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 338mg | Potassium: 535mg | Fiber: 4g | Sugar: 12g | Vitamin A: 529IU | Vitamin C: 2mg | Calcium: 388mg | Iron: 2mg